Recipe by Annacia
It might not be the most beautiful and artistic cake in the world but it is one of the best tasting. It's texture is perfect for the new, more intricate, bundt pans. If you have one why not take advantage of it?
Top Review by Pinkytz
This cake was good but not special. Most of the glaze ran off and what stayed didn't really enhance the flavor of the cake. It did have a good texture. My son went back to college this evening and didn't want to take any with him.
- nonstick cooking spray, for baking
- 3 cups all-purpose flour
- 2 1⁄4 cups granulated sugar
- 3⁄4 cup packed brown sugar
- 1 tablespoon pumpkin pie spice or 1 tablespoon apple pie spice
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 6 ounces bittersweet chocolate pieces or 6 ounces semisweet chocolate pieces
- 1 (15 ounce) can pumpkin
- 3⁄4 cup butter, melted
- 6 eggs, slightly beaten
- 1⁄4 cup butter
- 1⁄3 cup packed brown sugar
- 1⁄4 cup dark corn syrup
- 2 tablespoons molasses
molasses whipped cream
- 1 cup whipping cream
- 1 tablespoon powdered sugar
- 2 -3 teaspoons molasses
- pumpkin pie spice
- apple pie spice
- ground cinnamon
Directions See How It's Made
- Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan. Set aside.
- In a small bowl set aside 1/2cup of the flour. In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.
- In another bowl combine pumpkin, melted butter, and eggs. Add pumpkin mixture to flour mixture; stir until combined. Add chocolate mixture. Stir until combined. Pour batter into tube pan.
- Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Gently remove cake from pan; cool 30 minutes. Brush with Molasses Glaze; cool. Served with Molasses Whipped Cream. Makes 12 to 16 servings
- Molasses Glaze: In a small saucepan melt 1/4 cup butter; stir in 1/3 cup packed brown sugar, 1/4 cup dark-color corn syrup, and 2 tablespoons molasses. Bring to simmer. Cook, uncovered, 3 minutes or until slightly thickened. Cool 5 minutes; spoon over cake.
- Molasses Whipped Cream: In a chilled mixing bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 2 to 3 teaspoons molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon. Pass with cake.